France is a dream country for many people. This country enchants with its small towns, narrow streets, bakeries full of delicacies, huge parks, historical sites, and amazing language. People there feel free, and they know how to taste life and food. They can dine right in the place they are standing now and eat fresh croissants.
It seems that this freedom of France is the secret of its charm. The French people are not afraid to laugh out loud, not afraid to show their emotions. They do what they want and do it with an open heart. They do not hide in black and gray clothes, do not look at other people with a suspicious look, and probably do not complain every time when they are asked how the things are going. Can we feel this freedom without traveling? We can! Let us bake fresh croissants and enjoy the perfect pastry and the beauty of life.
No One Said It Will Be Easy
There is no quick or easy way to make homemade croissants. You must roll up your sleeves, sprinkle flour on the kitchen countertop, pull a big piece of quality butter out of the fridge and sack, raise, fold, and roll the dough many times, then mature it overnight in the fridge. The next day, you roll the dough again, form the parties, raised them again, and only then finally heat the oven, shot the beauties into it, and wait impatiently until the surface gets a rich golden color. Apparently, it is complicated to bake croissants at home. Classic croissant dough is not the one that obeys to everyone: you either must rely on luck or put a lot of effort and patient into it.
From the Scratch
The ingredients are very simple: 500 g of flour; 12 g of salt; 50 g sugar; 7 g of dry yeast (you can use 21 g of fresh); 300 ml of milk; 300 g of quality butter; 1 egg. Mix the flour, sugar, salt, and yeast in a bowl. Pour in the milk. Stir everything and make the solid dough. Place the dough in an oiled dish, cover with a towel and place warm for about 2 hours. Knead the rising dough to let the air out. Then wrap it in cling film and refrigerate for 6 hours.
Remove butter from the refrigerator, wrap in cling film and sauce with a rolling pin to soften it. Place the butter in the center of the rolled dough and roll the dough on the butter four times, clockwise. Turn the dough upside down and roll out into an oblong sheet. Fold every edge of the dough sheet to the middle, then fold it in half. Wrap the dough in cling film and refrigerate for 1 hour. Later, roll out the dough again into an oblong sheet, fold both edges again to the middle and fold like a book. Then wrap it in cling film and refrigerate for 1 hour.
Later, roll out the dough and cut into triangles. Twist them and make croissants. Leave them to rise at room temperature for about 2 hours. Then spread with beaten egg. Bake in a preheated oven at 190°C for 10 minutes. Then reduce the temperature to 170 ° C and bake for another 7-10 minutes until they seem golden.